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Monthly Archives: April 2015

Sautéed Sausage and Kale with toasted pistachios. 

    

So spring “REALLY” has finally sprung. After 6 hrs of laboring “YARDWORK” with little result and extreme frustration , I kind of just felt like this?? Quick, easy is something I needed and this hit the spot. Nothing like throwing a bunch of stuff in a pan and having it taste ah-MAZING.. 

4 Hot Italian style sausage links ( casings removed)

1/2 bundle of kale stemmed and washed

1/4 cup crushed pistachios ( roasted/toasted in a 350 degree oven for 4-5 mins) 

3 cloves garlic grated 

1/4 grated Parm 

1 teas ground nutmeg

Olive oil

Salt and pepper

In a large skillet on med high heat add sausage with casings removed. Break up sausage and cook till browned. add chopped garlic, kale, nutmeg, salt and pepper and a few drizzles of olive oil. Cook till kale has reduced and wilted ( about 3-4 mins) taste for seasoning. Add toasted crushed pistachios and grated Parm and serve. 

Cooking time: 10 mins

Serves 4 peeps 

EDF,LC

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“Maple” Pistachio and Almond Banana bread. 

    
I don’t know much about baking but, a standard “banana ” bread I can most certainly do! The hardest part is waiting for the bread to cool before I can cut into it and EAT it!! Instead of walnuts like traditional banana bread recipes,I decided to add some pistachios and almonds. Another thing where the recipe reads “add vanilla” I always substitute by adding a few teaspoons of “Maple” syrup. Vanilla is great but, that special something that adding the maple syrup in a dessert recipe, just brings any standard cake,cookie recipe to a whole different level. 

4 ripen bananas

1 1/2 cup all purpose flour 

1 cup granulated sugar

2 tablespoons maple syrup

1/2 cup chopped pistachios 

1/2 cup chopped almonds

1/3 cup melted butter

1 teaspoon baking soda

1/2 teaspoon salt 

1 egg beaten 

Cooking spray 

Mash ripen bananas in a large mixing bowl. Add melted butter and combine. Next add sugar, beaten egg and maple syrup. In another bowl add your “dry” ingredients ( flour, baking soda and salt) and sift. Add your dry ingredients to the wet and fully combine. Next, fold in you nuts. Spray your bread pan with non stick cooking spray and add your batter. Put into a pre heated 350 degree oven for about 1 hr. Once top is nicely golden, stick a toothpick into the middle. If the toothpick comes out clean than cool and set for 45 mins to an hr before cutting. 

Cooking time: approx 1 hr (it might take longer or less depending on your “own” ovens cooking time)

Serves: 8 to 10 peeps

EDF,KF

Shrimp and pork 7 bean chili. 

    

Well, spring has sprung but, some days it’s still rather on the chili ( lol) side . Today was no exception. Cold and rainy with a tad of bitterness in the air, what better way to spend not only a day off from work but, a rainy one at that making a nice pot of chili. The great thing about leftovers is that you can use them in many various ways in all sorts of dishes. I had made this beautiful pork roast yesterday and had decided to use up the rest, cube it and add it to my chili. This is a mild chili with not too much heat but, it you prefer it super hot than by all means add a few dashes of cayenne or hot sauce. 

1/4 lb left over pork roast cut into cubes

1/2 lb jumbo shrimp clean and de-veined

2 tablespoon cumin

2 tablespoon coriander

2 tablespoon chili powder

2 tablespoon Hungarian paprika

2 tablespoons dry oregano

1 medium onion chopped

4 garlic cloves chopped 

1 can red kidney beans

1 can black beans

1 can pinto beans 

1 can white kidney beans 

1 can garbanzo beans 

1 can northern beans 

1 can cannellini beans 

1 can fire roasted tomatoes

1 can San Marzano  purée tomatoes

Olive oil 

Salt and pepper 

Drain and add all beans to a colander. In a large pot, add 3 drizzles of olive oil and heat on med heat. Add onion and garlic and cooked/cubes pork. Stir to combine and cook for about 3 mins. Next add in our fire roasted tomatoes and then you tomato purée, drained beans and ALL above spices including salt and pepper. Once bubbling reduce heat to med- low and add your shrimp. Simmer for 1 1/2 hrs till chili is thick and most of the liquid has absorbed. Taste for seasoning . Serve and top with low fat sour cream and some dry or fresh parsley or even some slices of buttery “avocado”‘would be wonderful on top of this dish! 😉

Cooking time : approx 1 hr 45 mins

Serves 6-8 peeps

EDF,LF

Crab and Sundried tomato aioli salad on garlic rubbed Tuscan whole wheat pane. 

    

This was basically a lovely and completely delicious lunchtime recipe I came up with today. Light and just yummy and pleasing to the tummy. Tons of flavor and super DELISH not too mention that the evil SNOW up here in New England is FINALLY starting to melt so that means brighter,sunnier and warmer days ahead along with some of my favorite recipes in the world to write…SPRING TIME RECIPES….

2 cans lump crab meat drained

1 1/2 cup Mayo

1 cup Sun dried tomatoes rehydrated,drained

3 celery stalks chopped with leafy tops 

1 tablespoon old bay

1 teaspoon garlic powder

1 teaspoon onion powder

2 garlic cloves grated ( plus an additional 3 “whole”cloves for rubbing 

8 slice whole wheat Tuscan pane or any crusty sliced bread you choose

Salt and pepper 

Olive oil 

In a food processor, add Mayo, Sundried tomato, grated garlic and some salt and pepper and pulse till creamy but still has some chunk. Add your card and chopped celery to a bowl. Add old bay, onion and Garlic powder to crab. Next mix in your Sundried aioli. Stir to combine. In the broiler, toast your bread slices by drizzling some olive oil on both side of each slice. Broil for 3 mins each side. Remove and rub whole garlic cloves on to both sides of all toast. Prepare sandwiches and enjoy. 

Cooking time: approx 4 mins 

Prep time: 5 mins

Serves 4 peeps

EDF

Mini French bread pizzas with Spicy marinara,Roasted turkey and Gorgonzola. 

    

These are a wonderful late nite dinner or snack option when your in the mood for something different! Possibly  a pizza but, maybe it’s just a tad bit late for some take out.  My kids ate these up just as fast as I did so I take it that if they ate them without any hesitation or fuss than they must be some really great little pizzas?.?

1/2 loaf French bread cut into 1 1/2 in 10-12 slices

1 1/2 cup marinara

2 tablespoons hot sauce ( I use “Franks”

6 pieces “Deli” thinly sliced roasted turkey breast cut julienne style ( strips) 

1 1/2 cup Gorgonzola 

Drizzle of olive oil

Salt and pepper 

Cut bread into slices and arrange on a baking rack. In a bowl mix marinara and hot sauce. Spread about 1 1/2 half tablespoon of spicy marinara into each slice of bread. Top with 1 tablespoon of Gorgonzola and a few strips of turkey on top of each. Drizzle olive oil and sprinkle with salt and pepper. Put into oven on broil for 5 mins till tops are browned and cheese is melted. Remove and serve. 

Cooking time: approx 6 min

Serves 4 peeps

EDF,KF